Begin by bringing a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente, usually about 8–10 minutes. Once cooked, drain and spread in a mixing bowl to cool.

Preheat your grill to medium heat. Place fresh corn cobs on the grill and cook for 10–12 minutes, turning occasionally, until charred. Cut off kernels after cooling.

Slice white parts of the scallions and grill for about 1–2 minutes until charred. Sauté minced garlic in avocado oil until golden, then cool both.

In a blender, combine sautéed garlic, grilled scallions, lemon juice, avocado oil, miso paste, and a pinch of salt. Blend until smooth, then mix in chopped dill.

In a large bowl, combine the cooled orzo, grilled corn, charred scallions, artichoke hearts, edamame, and arugula. Drizzle with dressing and toss until well coated.

Serve immediately or let chill for 30 minutes to enhance flavors. Top with vegan parmesan if desired.